PCC Marinated Kale, Seaweed and Cucumber Salad

PCC Marinated Kale, Seaweed and Cucumber Salad

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Ingredients

  • 2 (6-ounce) packages mixed sea vegetables
  • 1/2 teaspoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 1/2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons honey
  • 1 tablespoon lime juice
  • 1 tablespoon tamari
  • 1 tablespoon sesame oil
  • 2 1/2 tablespoons neutral-flavored oil
  • 1 tablespoon brown sesame seeds
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 bunch green kale, stems removed and leaves thinly sliced
  • 1/2 bunch purple kale, stems removed and leaves thinly sliced
  • 1 English cucumber, sliced into very thin rounds

Directions

Soak sea vegetables in ample water for at least 30 minutes; drain and rinse.

Prepare the dressing by mixing garlic, ginger, vinegar, honey, lime juice and tamari in a bowl. Slowly whisk in oils to emulsify; stir in sesame seeds and red pepper flakes.

To prepare the salad, combine drained sea vegetables, kale, cucumber rounds and dressing in a large bowl; toss to coat well.